Kolhrabi-Carrot Latkes With Avocado Cream Sauce
Alex and Sonja Overhiser are the husband-and-wife team behind A Couple Cooks, a vibrantly photographed recipe blog with a focus on healthy fats, whole grains, fruits, and vegetables. Here, they share a recipe for kolhrabi-carrot latkes that might put the traditional potato variety on the back burner for good.
Photo: Alex Overhiser
Kohlrabi-Carrot Latkes WIth Avocado Cream Sauce
Makes 8 latkes
Isn’t it fascinating that foods you never dreamed of are out there, just waiting for you to discover them? We had never heard of kohlrabi until just a few years ago, when a kind farmer at the market slipped me a complimentary bulb “to see what we thought of it.”
We admit we were a bit skeptical (kohlrabi… fritters?), but these turned out to be delicious! The biggest selling point was the avocado cream sauce: just avocado, yogurt, and a bit of fresh squeezed lemon juice. (We’d recommend it whether your fritters are made of kohlrabi or not.)
Note: These fritters are best eaten warm the day of making; they don’t save well. Like anything made with avocado, the avocado cream sauce will become brown after exposure to air. Make sure to cover the surface with plastic wrap when storing.
2 kohlrabi, leaves peeled, cleaned, and shredded
1 carrot, peeled and shredded
1 egg
1/2 tsp. kosher salt, divided
1/4 tsp. cayenne pepper
1/2 cup grapeseed or vegetable oil (or enough for 1/4-inch depth in a large skillet)
1/2 avocado
1/4 cup plain yogurt
1/2 lemon
1/4 tsp. kosher salt
Green onions (for garnish)
Squeeze the shredded vegetables to remove moisture, then add to a medium bowl with egg, 1/4 teaspoon kosher salt, and cayenne. Mix to combine.
Pour oil in a large skillet and warm the oil over medium-high heat. Meanwhile, form the fritter mixture into small patties. Place patties in the oil, being careful not to crowd, and fry on one side until browned. Flip and fry the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
In a small bowl, mix avocado, yogurt, lemon juice, and remaining salt to make the avocado cream. Serve fritters with avocado cream and sliced green onions.
More latke recipes:
Broccoli-cheddar latkes for a cheesy Hanukkah
Two-potato latkes with smoky eggplant relish and persimmon-apple sauce
What’s your favorite latke recipe? Share it below!
